AbstractsChemistry

Analysis of strawberry volatiles in different hydrocolloidsand different conditions using Selected Ion Flow Tube – MassSpectrometry

by Yachen Zhang Zhang




Institution: The Ohio State University
Department:
Year: 2016
Keywords: Food Science; Strawberry flavor; Hydrocolloids; Pectin; Gelatin; Starch; Sugar; pH
Posted: 02/05/2017
Record ID: 2065389
Full text PDF: http://rave.ohiolink.edu/etdc/view?acc_num=osu1462280966


Abstract

Hydrocolloids and additives in gummy candies bind flavors, thus it is important to know how these additives affect flavor release. Selected Ion Flow Tube- Mass Spectrometry (SIFT-MS) was used to perform static headspace and mouthspace tests. The release of strawberry flavor in different hydrocolloids (gelatin, pectin, and starch) and conditions were analyzed. The factors that were considered were the type of hydrocolloid (gelatin, pectin, and starch), the concentration of the pectin (0, 2, 3, 5 g), sugar content (0, 55, 64, 74g), and acidity (pH 3.86, 3.65, 3.55, 3.47). Volatile release into the headspace of the samples containing no hydrocolloids was significantly higher than samples that contained hydrocolloids. The type of hydrocolloid significantly affected volatile compound concentration released into the headspace. Volatile levels in pectin and starch were lower than when no hydrocolloid was present, but they were not significant different with each other. Gelatin had the lowest volatile concentrations released into the headspace for most compounds. Increasing pectin decreased volatiles release compared to no hydrocolloids present. When the pectin content was further increased from 2g to 5g, most of volatiles had no significant difference. It may be because of the plateau value being reached or the amount pectin added was not sensitive enough to influence further volatile release. Sugar had the greatest effect on volatile release. Increasing sugar content from 0g to 55g caused the amount of volatiles released to drop significantly. This may be due to sugar-water interactions; however, further increasing sugar from 55g to 74g produced no significant difference in the amount of volatiles released. This may be because the amount of volatiles reached a maximum release above certain amount of sugar. pH 3.86 had the greatest volatile release for most volatiles, in part because pectin didn’t form a gel at that pH. A high concentration of citric acid (from pH 3.65 to 3.47) decreased the release of volatiles. A reason for this may be because large amounts of the dissociated forms were present to interact with volatile compounds as pH was decreased. Hardness alone had no significant effect on flavor release. The mouthspace test yielded that the amount of volatiles being released from different types of hydrocolloid gummy gels did not experience a significant difference. Sensitivity of the mouthspace test might not be as sensitive as the headspace test, which lead to the differences being negligible. Advisors/Committee Members: Barringer, Sheryl (Advisor).